HACCP & 7 Principles Course with Certificate of Completion
Build your knowledge of food safety and Hazard Analysis and Critical Control Points (HACCP) through five comprehensive online modules.
Module 1: Foodborne Illness and Contamination Prevention
Module 2: Biological, Chemical, Physical, and Allergen Hazards
Module 3: Conditions That Support Pathogen Growth
Module 4: Prerequisite Programs and Good Manufacturing Practices
Module 5: Developing and Implementing a HACCP Plan
Students must complete all five modules and pass the final exam with a grade of 70% or higher to receive a Certificate of Completion.
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Who This Course Is For
This course is designed for individuals involved in food production, processing, preparation, storage, transportation, or distribution, including:
- Food business owners and managers
- Food safety and quality assurance personnel
- HACCP team members and coordinators
- Production supervisors and employees
- Restaurant and food-service professionals
- Food manufacturers, processors, and suppliers
- Warehouse, transportation, and distribution personnel
- Individuals seeking a foundational understanding of HACCP and its seven principles
No previous HACCP experience is required. Students who complete all five modules and earn a grade of 70% or higher on the final exam will receive a Certificate of Completion.
Accreditation Notice: This course is not accredited by the International HACCP Alliance. However, 9 CFR 417.7(b) does not require association accreditation, and FSIS does not evaluate or approve individual HACCP courses. The regulation requires appropriate instruction in applying the seven HACCP principles, developing a product-specific HACCP plan, and reviewing records.
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